Method

Heat oil in a wide, heavy pan over medium-high heat. Add cumin seeds; let them sizzle 30 seconds until fragrant. Add onion and fry 10 minutes until deep golden.
About 5 min
Add garlic, ginger and green chillies; cook 2 minutes. Add tomatoes; stir and cook 5 minutes until the tomatoes break down and the oil separates.
About 11 min
Add ground coriander, cumin, turmeric and red chilli powder. Stir and cook the spices for 1 minute.
About 11 min
Add potato cubes and toss to coat in the spiced base. Add 3–4 tbsp water, cover and cook on medium-low heat for 10 minutes.
About 11 min
Add cauliflower florets. Toss everything together. Cover and cook a further 12–15 minutes, stirring occasionally, until both vegetables are just tender and the water has evaporated. Do not let them become mushy.
About 11 min
Uncover, increase heat to high and stir-fry for 2–3 minutes to get some colour and dry any remaining moisture. Sprinkle amchur and garam masala. Toss well. Garnish with fresh coriander and serve with roti or paratha.
About 3 min

Nutrition per serving (estimate)